This easy vegan granola is a perfect way to use up your leftover nut pulp after making almond milk! There is no oil, sugar, or salt in this recipe, only whole food plant-based ingredients.
Author Active Vegetarian
1cupalmond pulpthe stuff left over after you make almond milk or almond meal
1/2cupchopped walnutspecans, almonds or cashews
1Tbspfresh ground gingeror 1 tsp dry ginger
1 1/2cupdatessoaked in water to cover overnight, 1/4 cup soaking water reserved
Preheat oven to 250 F and line a baking sheet with parchment paper. In a large bowl, combine oats, almond pulp/meal, pumpkin seeds, nuts, coconut, sunflower seeds, flax seeds, quinoa, cinnamon, and ginger. In a blender, puree the soaked dates with the reserved soaking liquid. Mix into the dry mixture to coat everything thoroughly.
Spread onto the baking sheet and bake for about 90 minutes, until golden brown, stirring the mixture every 20 minutes or so to ensure even baking.
Let cool completely, then mix in the raisins, goji berries and cacao nibs if using.
Store in an airtight glass container at room temperature or in the fridge for 6-8 weeks.
This granola can also be kept raw and made in the dehydrator at 115F. It will take 24 hours or more.
You can omit or substitute any of the nuts and seeds. As you can see in the instructions you need to bake this granola little longer to get it crispy due to the extra moisture in the nut pulp, but very worth the wait. If you are using almond meal, the baking time can be reduced to 65-75 min. Pro Tip: Making a big batch and keeping it in the pantry or fridge will help create quick meals and add a delicious crunch too!